natural herbs
Cirsium chinense
Herb latin name: Cirsium chinense
Synonyms: Cirsium laushanense
Family: Compositae
Edible parts of Cirsium chinense:
Root - cooked. The root is likely to be rich in inulin, a starch that cannot be digested by humans. This starch thus passes straight through the digestive system and, in some people, ferments to produce flatulence. Young leaves - cooked.Description of the plant:
Plant:
PerennialHeight:
75 cm(2 feet)
Flowering:
June toOctober
Habitat of the herb:
Grassland on mountain slopesat elevations of 100 - 1600 metres.Other uses of Cirsium chinense:
The seed of all species of thistles yields a good oil by expression. No details of potential yields etc are given.Propagation of the herb:
Seed - sow early spring or autumn in situ. Germination usually takes place within 2 - 8 weeks at 20°C. Division in spring or autumn.Cultivation of Cirsium chinense:
Grassland on mountain slopesat elevations of 100 - 1600 metres.Medicinal use of the herb:
None knownKnown hazards of Cirsium chinense:
None knownPlant information taken from the Plants For A Future.